Comida Kraft
Recipe Box

Chocolate Chunk-Cinnamon Coffee Cake

Chocolate Chunk-Cinnamon Coffee Cake is rated 4.413043478260869 out of 5 by 46.
Prep Time
30
min.
Total Time
1
hr.
15
min.
Servings

32 servings, 1 square each

Do yourself a favor and skip the line at the bakery. This Chocolate Chunk-Cinnamon Coffee Cake is so easy to make—and you'll get all the credit for it!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
  • Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

Size Wise

At 32 servings, this coffee cake makes a wonderful addition to a brunch menu.

Make Ahead

Prepare as directed; cool completely. Wrap in plastic wrap, then in foil. Freeze up to 1 month.

Substitute

Prepare as directed, using 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped.

Servings

  • 32 servings, 1 square each

Nutritional Information

Serving Size 32 servings, 1 square each
AMOUNT PER SERVING
Calories 220
Total fat 12g
Saturated fat 6g
Cholesterol 40mg
Sodium 150mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 18g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from To enhance this recipe I used half a can of an icing used for German chocolate cakes (pecans,... To enhance this recipe I used half a can of an icing used for German chocolate cakes (pecans, coconut, brown sugar) between the layers of batter with the choclate chunks, pecans, cinnamon, etc. and then used the remaining half of the icing on top of the coffeecake--again on top of the chocolate chunks, pecans and cinnamon. Every one raved about how delicious it was! (It is very rich but every bite was eaten!)
Date published: 2005-07-27
Rated 5 out of 5 by from I've made this coffee cake twice now and I've gotten rave reviews both times! I've made this coffee cake twice now and I've gotten rave reviews both times! I don't put the nuts in as I'm not partial to nuts, and I bought milk chocolate chips the one time I made it and it turned out just as good as using the semi-sweet chips! This is an awesome cake that's rich and moist. I will definitely be making it again!
Date published: 2005-11-25
Rated 4 out of 5 by from Excellent coffee cake! Excellent coffee cake! The only issue was that when I mixed the cinnamon/sugar with the nuts and chocolate chips it all settled to the bottom of the bowl, which made it difficult to sprinkle on the cake. So I would put the nuts and chocolate chips on, and then sprinkle the cinnamon/sugar on top of that.
Date published: 2005-05-07
Rated 5 out of 5 by from I am teaching my 8 year old grandaugher how to bake. I am teaching my 8 year old grandaugher how to bake. Today, she picked this recipe to make. It was so delicious! Moist and light. She took most of the cake home and after trying it, my son said it will be gone fast. And, he does not like coffee cake. This cake will definitely be made in this family again.
Date published: 2009-07-18
Rated 5 out of 5 by from I made it for our Sunday School class on Mother's Day and it was a hit! I made it for our Sunday School class on Mother's Day and it was a hit! And there was more than enough for the whole class -- several people asked for the recipe. I thought the chocolate may be too much for brunch, but it was just perfect. I will definitely save this recipe and make it again!
Date published: 2006-05-14
Rated 5 out of 5 by from Because of my son's nut allergies, I substituted toffee chips for the nuts and used 1/2 the amount... Because of my son's nut allergies, I substituted toffee chips for the nuts and used 1/2 the amount of sugar. Also. I used milk chocolate chips instead of chocolate chunks. It was delicious and a big hit with my family. The cinnamon with the chocolate and toffee was heavenly
Date published: 2005-07-05
Rated 5 out of 5 by from This is absolutely delicious - a recipe I'm sharing with all my favorite bakers because I know... This is absolutely delicious - a recipe I'm sharing with all my favorite bakers because I know they'll love it as much as I do! Highly recommended and very easy to make. I also would suggest sprinkling nuts and chocolate separate from cinnamon & sugar.
Date published: 2005-05-12
Rated 5 out of 5 by from I have made this cake twice since I found the recipe. I have made this cake twice since I found the recipe. Matter of fact I had to make it twice in one week! It was so good that when I asked my son-in-law how it was he kissed me and said it was That good! Easy to make and a great recipe!!
Date published: 2006-03-11
  • 2016-08-27T10:19CST
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